• Preheat your oven to 180° C (350° F), get out a baking sheet and leave ungreased, or line with parchment paper to make clean up easier.
• In a mixing bowl, add the first 4 ingredients and mix together, then set aside.
  
• In another mixing bowl, cream together the butter and sugar for 5 minutes.
  
• Then mix in the peanut butter, then mix in the eggs one at a time, and finally, mix in the vanilla.
  
• Add about ⅓ of the dry flour mixture to the batter and gently mix in, then add another ⅓ and gently mix to combine, and finally, add the remaining flour to the batter and mix in.
  
• Now mix in the pretzels and toffee bits.
  

Bowl to Oven

• Use a small ice cream scoop and scoop out onto a prepared baking sheet, placing cookies about 2 inches apart. Top each cookie with a few broken pretzel pieces and optionally, just a light sprinkle of coarse sea salt.
  
• Bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.
  
• Serve and enjoy.
  

Bowl to Freezer (Samantha's preferred way)

• Use a small ice cream scoop and scoop out onto a large ungreased baking sheet, placing cookies close together. Top each cookie with a few broken pretzel pieces and optionally, just a light sprinkle of coarse sea salt. (Photo provided by Samantha.)
  
• Plate the sheet in the freezer, once the cookies are frozen, place them in containers, label, and return to the freezer.
• When you want fresh baked cookies, preheat your oven to 180° C (350° F), remove cookies desired and place on a prepared cookie sheet about 2 inches apart and bake for 10-12 minutes. Remove from oven, allow to cool 5 minutes, then place on a wire rack to cool.